Greek Shrimp Diavolakia with Tarama and Hot Pepper Flakes
This pungent Greek variation of the classic shrimp diavolo calls for a touch of tarama (fish roe), which adds depth and sea flavor. It is great with rice, pasta, or over bruschetta. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
- 1 1/2 pounds medium fresh shrimp peeled and deveined, shells reserved
- 1 ½ cups canned chopped plum tomatoes
- 6 tablespoons extra virgin Greek olive oil oil
- 1 cup dry white wine
- 4 garlic cloves minced
- 1/2 - 1 teaspoon red pepper flakes or Greek boukovo
- 1 teaspoon dried Greek oregano
- ½ teaspoon tarama
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
- 1 1/2 teaspoons minced pepperoncini
- 1/2 teaspoon lemon zest
- Salt to taste
Toss shrimp with ½ teaspoon salt and set aside.
Heat 1 tablespoon olive oil in a deep skillet over high heat and sear the shrimp shells, stirring, for 5 minutes. Pull the skillet away from the heat and pour in the wine. Reduce and simmer until the wine is reduced to ¼ cup, about 3 minutes.
Drain the juice from the plum tomatoes and add it to the shrimp shells and wine. Simmer for another five minutes. Drain the contents of the skillet in a colander, reserving the liquid.
Wipe the skillet clean and heat two Stir in the red pepper flakes and oregano. Add the tarama. Pour in the chopped tomatoes and stir, diluting the tarama in the tomatoes. Simmer until slightly thickened, about 6 minutes. Add the reserved shrimp-tomato liquid. Bring to a simmer again over medium-high heat and add the shrimp. Cook until the shrimp are bright pink and cooked through. Stir in the herbs, lemon zest and pepperoncini, and add the remaining olive oil. Cook for a minute or two longer for the flavors to meld. Taste for salt and adjust flavor accordingly. Serve.